2 cups shredded fresh kale or coleslaw mix
1/4 cup minced fresh cilantro
1/4 cup plain Greek yogurt
2 tablespoons lime juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground chipotle pepper
1/4 teaspoon pepper
1 large egg, beaten
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle pepper
2 medium avocados, peeled and sliced
8 flour tortillas or corn tortillas (6 inches)
1 medium tomato, chopped
Crumbled queso fresco, optional
1. Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving.
2. Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere.
3. In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3 to 4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and if desired, queso fresco.
Prize Winning Recipe
Tacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado.
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 4 servings.
2 tacos: 407 calories, 21g fat (5g saturated fat), 39mg cholesterol, 738mg sodium, 48g carbohydrate (4g sugars, 9g fiber), 9g protein.